Fine tart with two beets, with goat cheese and hazelnuts
La betterave est sûrement l’un de mes légumes d’automne-hiver préféré, alors quand j’ai trouvé au marché bio de la betterave crapaudine (ma préférée !), j’ai dévalisé le stand (enfin pas tout à fait quand même !) ! La betterave crapaudine est une betterave de forme allongée que je vous avais déjà présentée ici simplement en salade. J’ai choisi d’associer la betterave crapaudine à la très élégante betterave chioggia pour apporter du croquant en l’ajoutant cru après cuisson.
Today I wanted a delicate tart for a tasty and light meal after sport, all accompanied by a good salad, that's all.
And you, the beet you like ?!
Fine beetroot tart, with goat cheese and hazelnuts
Ingredients
- 1 puff pastry dough
- 5-6 beets
- 1 fresh goat cheese
- 1/2 betterave chioggia
- A handful of hazelnuts
- A drizzle of hazelnut oil
- Flower of salt
Description
Wash then cook the beets in salted boiling water for approximately 15-20 min, it all depends on their size (you should be able to easily stick a knife in it). Leave to cool and peel them then cut them into quarters lengthwise..
Preheat the oven to 200°.
Lower the dough onto 2-3 mm giving it a rectangular shape.
Add the cut beets to the dough, crumbled goat cheese and crushed hazelnuts. Drizzle everything with a drizzle of hazelnut oil and place in the oven. 20 min.
Meanwhile, cut the Chioggia beet into julienne strips. Add it before serving.
Serve hot with a good salad.
Emilie
cookparadise
20.1.13Appetizing interpretation
Beautiful evening
Valerie.
pleasureandbalance
20.1.13Very good idea to cook beets for a pie.
ladymilonguera
20.1.13This tart is original, I like it !
Lolotte
20.1.13And if we can't find any beetroot, we can replace it with a classic? Because this recipe really appeals to me.
Emilie
21.1.13Yes you can use classic beetroot !
Thank you my beautiful 😉
Natalie
20.1.13Always so beautiful photos !
Good evening
BiZ
Laura_Cookie
21.1.13I love this mixture and I also tried it in a thin crust pizza. http://delicescookies.canalblog.com/archives/2012/11/26/25660380.html and it's really delicious!
Your photos are superb!
Good evening
Kisses
Emilie
21.1.13Oh yes, your recipe is great !
Thank you miss 😉
BoopCook
21.1.13she must be very good, I really like the rustic side ;D
Bisouus
Lili
21.1.13Hello beauty !! What a delight this fine tart is, at your place, no doubt, we enjoy ourselves !!! 🙂 I send you big kisses and wish you a great week !! 😀 xx
Emilie
21.1.13Thank you Lili, It’s true we don’t eat too badly but just like at home 😀
Kisses kisses and have a good week too !
Juliette
21.1.13Very good idea to combine raw and cooked beets, this tart is mouth watering !
I really like this vegetable and in a raw version., small pieces in a salad, it is delicious !
Coralie
21.1.13I'm not particularly a fan of beets., unless it is (very) well cooked, and there you clearly make me want to bite into this pie ! Kisses !!!!
Estelle
21.1.13I am speechless in front of your pie Emilie ! A work of art, whose ingredients I all like more than the others.
Good day, kisses 🙂
al's kitchen
21.1.13it must be awesome!!
lustine
21.1.13great idea!
Whoa
21.1.13a pretty and very tempting thin tart full of colors and good things !
Strawberry Basil
21.1.13It's as pretty as anything and what's more, I discovered the crapaudine beetroot that I didn't know ! Result: a super graphic pie
Iza de GourmandIz
22.1.13Thanks to the front page of HC for this very pretty tart, I discover your lovely adventure and your culinary world; you are absolutely right, there are never too many of you to keep a blog…I will undoubtedly come back to stroll among your creations. see you soon!
Emilie
23.1.13Thank you very much Iza, welcome to our home 😀
Emilie
23.1.13thank you girls, I didn't think you liked beetroot so much, betterave power !!!